Roasted Butternut Squash Soup
This roasted butternut squash soup is healthy, vegan, and comforting! The coconut milk adds an additional depth of flavor and creaminess.
Servings: 4 servings
Equipment
Ingredients
- 1 large butternut squash peeled, seeded and cut into chunks
- 2 tablespoons olive oil divided
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 onion chopped
- 2 garlic cloves minced
- 4 cups low sodium vegetable broth
- ½ cup coconut milk plus more for serving
- ½ cup roasted pumpkin seeds for serving
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, cinnamon and ginger. Toss to combine. Bake for 40 minutes, flipping halfway through, until the butternut squash is knife tender and golden.
- While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large pot. Add the onions and season with salt and pepper. Cook the onions for 5-7 minutes, until they soften and become translucent. Then add the garlic, and cook for 1 more minute, until fragrant. Add the vegetable broth, bring to a boil and then reduce the heat to simmer while the butternut squash is roasting.
- When the butternut squash is done, transfer it to the pot, remove from heat and use an immersion blender to blend the soup until completely smooth. Stir in the coconut milk. Serve with a drizzle of coconut milk and pumpkin seeds.
Video
Notes
My Top Tip: Use an immersion blender to make your soup smooth. You can use a stand blender, but be careful, your soup will be very hot. An immersion blender will make things much easier if you have one!
Storage: Store any leftovers in an airtight container for 3-4 days in the fridge, or up to 3 months in the freezer.
Make Ahead: You can roast the butternut squash 3 days ahead of time or even 3 months ahead of time. When ready to use, just add your squash to the pot along with the vegetable broth, bring to a boil, and cook as usual.
Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover.
Please note that Metric conversions are estimates only.
Nutrition
Calories: 329kcal | Carbohydrates: 32g | Protein: 8g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 307mg | Potassium: 905mg | Fiber: 7g | Sugar: 8g | Vitamin A: 19935IU | Vitamin C: 43mg | Calcium: 115mg | Iron: 3mg
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